Kenya has launched a transformative 10-year initiative to combat food insecurity and malnutrition, emphasizing agricultural transformation as the key to ensuring sustainable food systems.

Speaking during the launch of Kenya Food and Nutrition Resilience Programme in Nairobi, Principal Secretary of the Ministry of Agriculture and Livestock Development Kiprono Rono, underscored the urgency of addressing food shortages, which pose a threat to the country’s economic growth and public health.

In remarks delivered on his behalf by Deputy Director of Crop Resources Management Leonard Kubok, Dr Rono highlighted that Kenya remains a food-deficit nation despite its vast agricultural potential.

Rono noted that rapid population growth, climate change and economic disparities have increased the country’s reliance on food imports, making it vulnerable to global supply disruptions. He called for a shift towards agricultural transformation, stating that food security cannot be achieved without modernising farming systems and increasing productivity.

“Our agriculture is still largely small-scale and labour-intensive, yet it must evolve if we are to meet the growing demand for food. We must focus on boosting productivity, strengthening value addition, and building climate resilience,” he said.

He emphasised that the programme would empower small-scale farmers and improve market access, ensuring that food production keeps pace with consumption needs.

The Ksh5 billion ($38.6 million) Kenya Food and Nutrition Resilience Programme is a collaborative effort between the Kenyan government, the International Federation of Red Cross and Red Crescent Societies, the African Union, the African Development Bank and IGAD, among other partners.

It forms part of a regional effort involving Ethiopia, Somalia and South Sudan and aligns with the Zero Hunger Development Goal.

The programme is structured into three phases over the next decade. The first year will focus on planning, partnership building and securing funding. The second phase, spanning years two to seven, will prioritise infrastructure development, agricultural interventions and climate adaptation strategies. In the final three years, the initiative will focus on scaling up successful models, evaluating impact, and ensuring sustainability.

Food insecurity remains one of Kenya’s greatest challenges, with between 500,000 and 1 million children under five suffering from acute malnutrition annually.

This crisis, according to Director of Nutrition and Dietetic Services at the Ministry of Public Health and Professional Standards Veronica Kerogo costs Kenya approximately seven per cent of its GDP.

Kerogo said malnutrition significantly weakens the country’s workforce and economy, thus making urgent intervention necessary.

Rono noted that the programme would address climate-resilient agriculture, improved access to water resources and nutrition-sensitive interventions, such as expanding school meals programs and enhancing community health services.

Environmental sustainability is also a key component, with strategies aimed at soil conservation, ecosystem restoration, and agroforestry to protect agricultural lands from degradation.

IFRC Regional Director for Africa, Charles Businga, explained that the initiative adopts a localised approach, ensuring that interventions align with national policies and address community-specific challenges.

“Each country participating in this initiative will tailor its approach to focus on food systems, sustainable agriculture, market development, and environmental protection,” he said.

The estimated cost of Ksh5 billion ($38.6 million) will be met through a combination of government resources, international donors, development agencies, and private sector investments.

Dr Rono said there is need for long-term financial commitments to ensure the initiative’s sustainability beyond the initial ten years.

“With millions of lives at stake, achieving food security is not an option – it is an urgent necessity. This initiative marks a critical turning point in Kenya’s fight against hunger, malnutrition and climate-induced food crises,” Dr Rono said.

As Kenya embarks on this ambitious journey, the success of the program will depend on collective commitment, strategic partnerships and strong policy implementation. Dr Rono reiterated that agriculture remains the backbone of Kenya’s economy, and only through sustained efforts can the country build a resilient food system that guarantees sustainable livelihoods for all.

• A Tell Media / KNA report / By Clinton Ng’iela and Jesse Otieno

Permanent Secretary International Federation of Red Cross and Red Crescent Societies (IFRC) Asha Mohammed (middle), Secretary General IFRC Ahmed Ilris (third from right) together with other stakeholders posing for a photo at the Launch of the Kenya Food and Nutrition Resilience Program on March 21, 2025, at Boma Hotel in Nairobi.